Veggie Chili

2 tablespoons vegetable oil
1 medium onion, chopped
2 stalks celery chopped
1 green bell pepper chopped
1 red bell pepper chopped
2 serrano peppers, seeded and minced
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
6 cups cooked beans, such as garbanzo, pinto or navy
4 cups vegetable or chicken broth
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 tablespoon chopped fresh parsley
3/4 teaspoon salt
1/4 cup masa harina or 3 tablespoons cornstarch mixed with 3 tablespoons water
2 cups cooked corn
2 medium zucchini, cooked and sliced
3/4 cup grated Monterey Jack or Cheddar cheese
Tortilla chips
In a large, deep cast-iron pot or Dutch oven, heat the oil. Add the onion and celery and cook for 2 minutes. Stir in the green and red bell peppers and cook for 5 minutes more.
Stir in the chopped chili peppers, garlic, chili powder, and cumin. Then add the beans, broth, herbs, and salt. Simmer for 15 minutes. Thicken the chili with the masa harina or cornstarch. Stir in the cooked corn and zucchini and heat thoroughly.
Serve each bowl garnished with the Monterey Jack or Cheddar cheese and tortilla chips.








Nutrition Facts
Makes 10 servingsFacts per Serving
Calories: 289
Fat: 8g
Carbohydrates: 41g
Cholesterol: 8mg
Sodium: 311mg
Protein: 15g
Fiber: 10g
% Cal. from Fat: 25%
% Cal. from Carbs: 57%